Huevos Rancheros Recipe

It doesn’t matter what type of restaurant we’re dining in or what time of day it is, if huevos rancheros is on the menu, there’s a good chance the Gaines boys are going to order it. Our take is served on a fried corn tortilla, full of fresh add-ins, and it always hits the mark for my boys.

— Jo

**Huevos Rancheros
**From Magnolia Table, Volume Two

Makes 6 servings

prep: 15 minutes
cook: 1 hour
cool: none

ingredients

5 tablespoons unsalted butter
2 ½ cups chopped tomatoes (about 2 medium)
1 cup thinly sliced yellow onion (about 1 small)
1 tablespoon chopped seeded jalapeño, plus thin slices for garnish
1 garlic clove, minced
1 ¼ teaspoons kosher salt, plus more to taste
6 tablespoons olive oil
6 corn tortillas, store-bought or homemade (see page 31 of Magnolia Table, Volume Two)
One 15.5-ounce can black beans, rinsed well and drained
6 large eggs
Coarsely ground black pepper
2 tablespoons fresh cilantro leaves
2 tablespoons chopped green onions
2 ounces Cotija cheese, crumbled (about ½ cup)
Lime wedges, for serving (optional)

instructions

1. In a large saucepan, heat 1 tablespoon of the butter over medium heat until sizzling. Add the tomatoes, onion, jalapeño, garlic, and 1 teaspoon of the salt. Cook, stirring occasionally, until the vegetables are very tender, 20-25 minutes. Add ¼ cup water and the cumin. Using an immersion blender, process until the sauce has a consistency of a chunky tomato sauce, 20 to 30 seconds. Set the ranchero sauce aside. (If making ahead, the ranchero sauce will keep for 3 to 5 days in an airtight container in the refrigerator.)
2. Line a baking sheet with paper towels. In a large skillet, heat 1 tablespoon of the oil over medium heat until shimmering. Add 1 of the tortillas and cook until slightly puffed and golden brown, turning once, 2 to 3 minutes. Transfer to the lined baking sheet. Repeat with the remaining 5 tablespoons of oil and 5 corn tortillas.
3. In a small saucepan, combine the black beans, ¼ cup water, and the remaining ¼ teaspoon salt. Cook over medium heat, stirring often, until hot, about 5 minutes. Cover and keep warm.
4. In a large nonstick skillet, melt the 2 tablespoons of the butter over medium heat. Crack 3 eggs into the pan and cook, undisturbed, until the whites begin to set, about 30 seconds. Add 1 tablespoon water, cover the skillet, and cook until the whites are set, about 1 minute. Transfer the eggs to a plate. Repeat with the remaining 3 eggs and 2 tablespoons butter. Sprinkle with salt and pepper to taste.
5. Spoon about ¼ cup black beans and ⅓ cup ranchero sauce on top of each tortilla and top with an egg. Sprinkle the cilantro, green onions, Cotija, and jalapeño slices over each serving and squeeze with lime wedges (if using).